So I never really understood the whole pumpkin phenomenon but last year I decided to hop on the bandwagon for the sake of exploration (I’m all about exploration!) and I have to admit I still didn’t get it all that much. This year, however, it finally clicked because I made Sweet and Spicy Pumpkin Chili.
I have always made a pretty spectacular chili that I developed quite a reputation for (even meat eaters requested it!) so when I decided to add some pumpkin to this thang I thought it would naturally be a hit. It was indeed a hit.
I won’t bore you with any sort of story about this recipe because this was it:I woke up.I put the ingredients in the crock pot.I went for a run.I went to the beach.I went to an Afro Brazilian dance class with my girlfriend.I came home and showered.I photographed the chili and then I served it to my girlfriends at our Saturday book club.
At the book club–after we chatted about the book for a deep and magical hour–we cleared the table and loaded up our goods. We had pumpkin chili, my basic raw sour cream, some Brazilian collards, and homemade tea. A beautiful afternoon with some beautiful women. And a beautiful Miami canal view.
And I can’t tell if this recipe is spectacular because it was so effing delicious or if it’s because it allows you to have a spectacular day while all the flavors just get cozy with each other.
It’s perfect for those of us with busy lives AND for those of us with limited kitchen skills. Enjoy your pumpkin, people.
Enjoy. Your. Pumpkin.
Sweet and Spicy Pumpkin Chili (Cooked)
For the Chili
- 1 can black beans (drained)
- 1 can kidney beans (drained)
- 1 can pinto beans (drained)
- 2-3 cups chopped squash, sweet potato or pumpkin
- 4-5 tomatos de-seeded and chopped
- 1/2 cup vegetable stock as needed (water works as well)
- 3-4 stalks celery chopped
- 1/2 yellow onion chopped
- 1 red bell pepper diced
- 4-6 cloves garlic chopped
- 3 tbsp tomato paste
- 2 tbsp extra virgin olive oil
- 2 tbsp chili powder
- 2 tbsp cinnamon
- 2 tsp cumin
- 1/2 tsp allspice
- 1/2 tsp ground cloves
- 1/2-1 tsp cayenne depending on your love of spicy-ness (I LOVE it). use chili flakes if you prefer a mild kick
- sea salt and pepper as desired
For the Raw Cashew Sour Cream
- Chopped green onion
- Avocado slices
- (Soak your cashews while the chili cooks.)
- In the bottom of the crock pot, add the oil, chopped garlic, chopped onion, chopped celery and allow it to sauté in your crock pot on the low setting.
- Once the vegetables have softened, add all the seasonings and mix well. Allow it to continue to cook this way for about 10 minutes.
- Bring a pot of water to boil. Add the chopped squash/potato/pumpkin. Boil for 5-10 minutes until the color pops but it is not too soft (I did it about 7 minutes). Drain and then toss the cubes into the crock pot.
- Add the remaining ingredients to the crock pot and stir. Cover and allow it to cook for 4-6 hours on low.
Raw Cashew Sour Cream
- Drain the soaked cashews and add all of the listed ingredients to a high speed blender.
- Blend until completely smooth and creamy.
- Pour into a glass jar and refrigerate (it will thicken just a bit).
- Add a spoonful to your chili 🙂
At least three satisfied bellies…